How To Make Summer Squash Corn Chowder
Summer might be the ideal time for light, no-cook dinner options, but there’s one warm and savory option we can’t get enough of this time of year: chowder! And we don’t just mean of the seafood variety, either. Oh no. Our newest favorite gives us a way to make use of all that fresh summer produce. We’re talking summer squash, corn, fresh herbs— and some bacon for good measure! Watch how it all comes together in this simple and satisfying chowder, and give it a try before summer runs out.
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SUMMER SQUASH CORN CHOWDER
Prep Time: 10 minutes
Total Time: 40 minutes
- 4 slices applewoodsmoked bacon, chopped
- ¾ cup green onion, sliced, divided
- ½ to ¾ cup celery, small dice
- 1 pound summer squash, small dice
- 1 pound frozen yellow corn, thawed and divided
- 2¼ cups milk, divided
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ cup sharp cheddar cheese, shredded
- In a large stockpot over medium-high heat, cook the bacon until crisp. Remove the bacon to a paper-towel-lined plate and reserve 1 tablespoon of the bacon drippings in the pot.
- Add ½ cup of the green onion, the celery, and the squash to the pot and sauté for about 8 minutes, until vegetables are tender.
- Set aside 1 cup of the corn. Place the remaining corn and 1 cup of the milk in a blender, and process until smooth.
- Add the remaining milk, thyme, salt and pepper to the blender, and pulse until combined.
- Add the pureed corn mixture and the reserved corn to the stockpot. Reduce the heat to medium and cook, stirring constantly, for 5 to 10 minutes, until soup has heated through. Adjust the seasoning as needed.
- To serve, garnish each bowl with the bacon, a sprinkling of the remaining green onion and cheddar cheese.
Delicious, light, and pretty easy, too! We love those bacon bits on top, but you can skip them if you’d rather keep this chowder meat-free! What do you think of it? Do you enjoy eating soups and chowders during summer, or do you prefer to save them for colder weather? What other versions of this dish would you like to try?
Recipe slightly adapted from Cooking Light